Step 1
Bring the water to a rolling boil before adding the leaves.
Step 2
Add the baking soda, then the ewedu leaves. Stir gently as they wilt into the water.
Step 3
Do not cover the pot while cooking.
Step 4
Once the leaves are soft, blend them with a hand blender, or whisk with a traditional ijabe (broom), until smooth.
Step 5
Add the iru, crayfish and salt only after the ewedu has the drawing texture you want, then finish cooking.
All steps are completed.
Enjoy your meal!